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Thanksgiving is a holiday centered around gluttony. It’s a time to get together with friends and family, brine turkeys, and eat apple pie. Most of us have our own traditional dishes that we cook every year, but there’s always room for something new. And who better to look to for an addition to your Thanksgiving table than a restaurant chef?
We reached out to some of our most kitchen-savvy friends to hear about what they like to cook for their loved ones on Thanksgiving. Here’s what they shared with us.
Roasted kabocha squash with dates, labneh, pomegranate and pistachios by Mary Attea of The Musket Room and Raf’s, New York City
“Thanksgiving has always been my favourite holiday. Being surrounded by family and everyone lending a hand to create an incredible feast was always a magical feeling for me. I grew up eating a lot of Lebanese flavours, so while this dish is a newer addition to my holiday spread in recent years, it evokes memories of my childhood. The flavour of the squash melds so well with the warm spices and the sweetness of the dates, all set against a cool, refreshing spread of labneh. Even if I am not able to cook for my family each year, I can always feel like I have a little piece of my family with me.”
Serves 4
Ingredients
1 kabocha squash
1 cup/240g labneh
1 pomegranate
1/4 cup/30g Sicilian pistachios
1/4 cup/30g pepitas
1 cup/225g Medjool dates
2 sprigs mint
1/2 cup/120ml olive oil
1 lemon
Marinade
1/2 cup/160g silan (date syrup)
1 tbsp/7g baharat spice mix (can buy or mix own – see recipe below)
1/2 tbsp/3g Aleppo pepper
2 tbsp/30ml red wine vinegar
1 tsp/6g salt
2 tbsp/30ml olive oil
Baharat mix
3 tbsp/15g ground black peppercorn
3 tbsp/25g ground cumin
1 tbsp/10g ground clove
2 tbsp/20g ground cinnamon
3 tbsp/20g ground coriander
1 tbsp/8g ground cardamom
2 tbsp/15g ground paprika
3 tbsp/20g Aleppo pepper
1 tbsp/8g ground allspice
Method
If making your own Baharat spice, you can combine the spices several days in advance and store in an airtight container.
Combine ingredients to make the date marinade for the squash.
Mix labneh with salt and a heavy squeeze of lemon juice.
Set oven to 375°F/190°C to preheat. Cut squash in half and remove seeds. Proceed to cut into thirds in the shape of a half moon. Toss in olive oil and salt. Add a little more olive oil to a sheet tray and place squash on tray. Roast for 15 minutes. Flip the squash and roast for another 10 minutes until they are mostly tender and browned.
Take the date marinade and brush it all over the squash. Roast for another 5-10 minutes until glaze is caramelised.
Place labneh on plate and layer squash on top. Garnish with chopped Sicilian pistachios, pepitas, pieces of dates, pomegranate seeds and mint. Sprinkle more Aleppo pepper and a drizzle of fine-finishing olive oil.
Shahi tarkari biryani by Chintan Pandya of Dhamaka, New York City
Photo by Jenny Huang
“My favourite Thanksgiving recipe is shahi tarkari biryani, or vegetable biryani. Growing up in a vegetarian household, we would cook lots of seasonal vegetarian dishes. But biryani was a very festive dish cooked on special days or occasions with whatever vegetables were at their best. We cook it in clay pots over a slow fire for Thanksgiving.”
Serves 10
Ingredients
2 cups/300g carrots
1 cup/300g green peas
3 cups/300g cauliflower
1 cup/300g beans
1.5 cups/300g paneer
6 cups/1.2kg rice
3/4 cup/180ml cream
1/2 cup/100g ghee
Salt to taste
3 tbsp/20g red chilli powder
1 2/3 cups/50g mint
4 tbsp/20g garam masala
1 tsp/1g saffron
1/2 cup/100g khoya
3/4 cup/150g curd
3 cups/400g fried onion
1/5 cup/100ml oil
3/4 cup/150g raita
1 1/2 cups/200g potato
1 tsp/5g green chilli
2 tbsp/30g ginger
1/2 cup/60g coriander
1 1/2 tbsp/30g ginger paste
1 1/2 tbsp/30g garlic paste
Method
Cut the carrot, potato, and beans into 2-inch, diamond-shaped pieces. Cut cauliflower into small florets. Blanch the vegetables with salt and strain. Dice the paneer.
Beat the curd, add garam masala, red chilli, khoya (crumbled), saffron, salt, mint, coriander, green chillies (julienned), ginger (julienned), ginger and garlic pastes, and ghee.
Add blanched vegetables and paneer to above mixture.
Boil the rice with salt to ¾ doneness and strain.
Add some ghee to the bottom of a clay pot, followed by the rice, then the vegetable mixture, then layer with ginger, green chilli, fried onion, coriander and mint. Add more ghee, repeat the same sequence again, then seal the pot with dough.
Put the lid on top and cook it over slow heat for 30-40 minutes.
Chicken adobo with coconut milk by Tim Flores of Kasama, Chicago
Tim Flores and Genie Kwon of Kasama. Photo by Evan Robinson
“Adobo is a staple in Filipino cuisine, and I especially love to make it for the holidays. It’s delicious and super easy to make. It is also a versatile dish, you can substitute chicken for any other protein or vegetables.”
Serves 2-3
Ingredients
3 whole chicken leg quarters
1/2 cup/120ml soy sauce
1/2 cup/120ml white vinegar
1 cup/240ml chicken stock
1 cup/240ml coconut milk
8 cloves of garlic
3 bay leaves
1/2 tsp/1.5g cracked black pepper
Optional 1/2 cup/100g dark brown sugar
Method
Brown the chicken legs, then remove from pan.
Add roughly chopped garlic to the same pan and cook until brown.
Once garlic is cooked, add all ingredients back into the pan, and cover with lid.
Simmer on low to medium heat for 30 to 45 minutes.
Serve over rice.
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